Thai Silk Restaurant is hosting a Winemaker’s Dinner on Thursday, May 27, 2010 at 6:00pm.

Indulge in a 7-course dinner paired with award-winning exclusive wines from the Colchester Ridge Estate Winery.

Here is a peek at the menu for the evening:

First Course – Avocado Fresh Spring Rolls

Fresh carrots, cucumbers, avocado, coriander and rice noodles wrapped with rice paper. Served with delicious homemade peanut sauce.

Wine Pairing: CREW Chardonnay VQA 2008, the bronze medal winner at the 2009 Canadian Wine Awards.

Second Course – Tom Yum Soup with Vegetable

Thailand’s most popular soup with mushrooms, celery, broccoli, tomatoes, kaffir lime leaves in a lemon grass broth. Flavoured with lemon juice and garnished with green onions.

Wine Pairing: CREW Cabernet Franc VQA 2007.

Third Course – Mango Salad

Seasonal mango mixed with Thai Palace special dressing, onion, peanuts and fish sauce and chillies.

Wine Pairing: CREW Red Sky at Night VQA 2007.

Fourth Course – Green Curry Coconut Sauce with Beef

Creamy Green Curry Sauce with beef, eggplant, onions, green beans peas, bamboo shoots, green bell peppers, lime leaves and sweet Thai Basil served with rice.

Wine Pairing: CREW Meritage VQA 2007

Fifth Course – Peanut Sauce with Shrimp

Homemade Thai Peanut Sauce stir fried with sweet bell peppers, green beans, mushrooms and broccoli. Served with spaghetti noodles and jasmine rice.

Wine Pairing: CREW Merlot VQA 2006

Sixth Course – Pad Thai with Chicken

Thailand’s most popular dish. Stir fried Thai tamarind sauce with rice noodles and bean sprouts garnished with roasted peanuts, bean sprouts and lime.

Wine Pairing: CREW Riesling 2007, the official 2008/2009 white wine for the Legislative Assembly of Ontario. Bronze medal winner at the 2009 All Canadian Wine Championship.

Seventh Course – Coconut Sticky Rice with Sweet Mango

Sticky Rice with sweet coconut sauce topped with sweet mango.

Wine Pairing: CREW Vidal Ice Wine VQA 2006

Tickets are $70 and will be sold at Thai Silk and Thai Palace. Please contact them by phone or by email at for more details.